Split Pea Soup

1 TBLSP Olive oil

1 Small Onion, finely chopped

1 Small carrot, chopped

1 Celery stalk

3 Cloves Garlic, chopped

½ tsp Salt

½ tsp Pepper

Pinch of Smoked Paprika

16 oz Split peas (picked over and rinsed)

5 Cups Water

2 Slices of toasted bread (flaxseed, whole wheat, whole grain or whatever your preference)

1 Clove of garlic for rubbing

Heat a small stock pot over medium heat and add the olive oil.

Stir in the onion, carrot, celery and garlic. Sprinkle with salt, pepper and smoked paprika and cook until soft (about 10-15 minutes), stirring occasionally.

Add the split peas and water and raise the heat to high. Once boiling, turn the heat back down to a simmer and let cook for 45 minutes or until the peas get very soft.

Toast the bread and rub with the garlic clove on each side. Cut into bite size pieces.

Stir the soup until the peas are smooth